Place cream in saucepan with vanilla. Bring to just below simmering point over medium heat. In a bowl, beat egg yolks, sugar and cornflour with a whisk until combined. Add hot cream, stirring well, and return mixture to pan. Cook over very low heat, stirring until thickened. Remove from heat immediately and pour into a jug or bowl. Cover surface with baking paper if not serving immediately, as this will prevent a skin from forming.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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